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You need Rice.
Provide Cooking oil.
Use Mixed greens ;peas, carrots, green beans, broccoli, cauliflower.
You need Fish fillet.
Prepare Garlic and ginger paste.
You need to prepare Tomatoes.
Provide Onions.
Prepare Salt and pepper.
Use Curry powder.

Top brown rice with fish, vegetables, and cooking liquid. Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like I had a big chunk of red snapper from fishing in the Gulf and it was great. I made rice and stir fried vegetables that we put the sauce over as well. Fish with Warm Tomato-Olive Vinaigrette - from Chez Us.

Boil some water with salt then add your rice and let it cook for approximately ten minutes covered..
In another pan add three tablespoons of oil and preheat it. Rub your fish fillet with some salt and pepper then add it to your hot oil. Let it cook three minutes each side till done..
In another pan add in some oil and onions, let this cook then add in your garlic and ginger let this cook then add in your greens and sauté for two minutes as you stir frequently. Add in your cooked rice and add some salt pepper and curry powder and let it cook on low heat as you stir well. After about two minutes this will be done. Set aside..
In a blender or grate if you don't have a blender, add in your onion, garlic and ginger, tomatoes, and salt and pepper. Blend till smooth and pour into a pan n let this come to a boil on medium heat. You can add in any spices you want. Once thick your sauce is ready. Serve and enjoy.

Spanish Fish with Tomatoes - from Hunter Angler Gardener Cook. To make Chipotle Tomato Sauce: Blend chipotles and garlic in blender until smooth. To serve: Spread rice in bottom of casserole dish. Top with vegetables, then Chipotle Tomato Sauce. To serve, place the fish in large serving dish and top with the pineapple-tomato sauce.

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